Italian Potato Salad Recipe

American potato salads include mayo, but Italian is lighter, fresher, and bolder. Instead, this easy side dish contains crisp green beans, salty olives, cherry tomatoes, and garlicky red wine vinaigrette.

Ingredient

– 1 garlic clove minced – ¼ cup red wine vinegar – 1 teaspoon dried oregano – ½ teaspoon red pepper flakes optional – Kosher salt – Black pepper – ½ cup extra virgin olive oil – 2 pounds baby potatoes halved – Kosher salt – 12 ounces green beans trimmed – 2 cups cherry tomatoes halved – 1 small red onion or 2 small shallots, halved and thinly sliced – ¾ cup pitted Castelvetrano olives halved – ¼ cup coarsely chopped parsley

Direction

Mix garlic, vinegar, oregano, and red pepper flakes in a small bowl. Sprinkle with ½ teaspoon of salt and pepper. Add olive oil and whisk quickly until emulsified. Save for now. 

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Cover potatoes with two inches of water in a medium saucepan over medium-high heat. Salt water freely while boiling. Boil until potatoes are fork-tender, 10–15 minutes. 

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Place an ice bath beside your sink. Boil the green beans for 2–3 minutes until soft yet snappy, then drain and place in the ice bath to halt cooking. 

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Serve potatoes and green beans in a large bowl. Add tomatoes, onions, olives, and parsley. Cover the salad with dressing and gently mix. Taste and season to taste. 

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Let the salad sit at room temperature for 30 minutes for optimum taste. Allow it to reach room temperature before serving after covering and refrigerating for 2 days. 

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also see

also see

Feta And Spinach Frittata Recipe